Whew, so glad this weekend is over. Not sure what I’m going to do with myself now that the baby shower and birthday party have come and gone.
The baby shower was fun and of course there were lots of cute gifts. The mother and father-to-be are UT grads, so there were a few Longhorn gifts thrown in there. They’ll just put that longhorn on anything! She even received a stuffed football that unzips and out pops Bevo!
Everyone loved the cupcakes, cookies and petit fours. Hopefully I was able to put the bug in a couple of the ladies ears about calling me for any events they may have coming up. I’d love to be able to get my name out there.
I made the icing for the petit fours on Thursday night and covered them. I split the icing up into two batches and tinted one of them pink using a drop or two of red food coloring. I just used a small round cookie cutter to cut the rounds out of the sheet cake I made (in a 12×17 sheet pan using 1 1/2 portions of the Perfect Party Cake). Make sure the cake is cold and/or frozen. It is much easier to cut out. I told hubby, when we open our own bakery, these suckers aren’t gonna be cheap. They are definitely time consuming.
When I went to “decorate” them on Friday night, I tried out some polka dots, but I couldn’t quite get them right so I ended up doing some quick squigglies. The baby room colors are pink and green, so the pink ones were squiggled with white or green frosting (from a can and tinted) and the white ones were squiggled with pink frosting.
The cupcakes I made were topped with a strawberry cream cheese frosting. I made the frosting on Friday night and topped them Saturday morning before the shower. I found the Sprinkles’ frosting recipe on Martha Stewart and just doubled that (I should have just made about 1 1/2, because I still have alot left over), but replaced cream cheese for half of the butter. It was so yummy. I probably could have just taken a spoon to it, but I refrained. I didn’t read carefully and ended up putting the strawberry puree in before the confectioners’s sugar. Oops. The consistency wasn’t quite right, but in the end it turned out fine because it covered the cupcakes really well. It just wasn’t pipe-able.
Petit Fours Icing
Yield: Approximately 3-4 dozen
Source: I can’t remember where this one came from
9 cups sifted confectioners’ sugar (about 2 pounds)
½ cup water
½ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon lemon extract
1-2 drops red food coloring
Combine ingredients in top of double boiler and heat over boiling water just to lukewarm. (do not overheat icing or it will become dull.) Remove from heat, leaving icing over hot water to keep it thin. If desired, tint parts of icing delicate pastel colors with food color. If necessary, add hot water, just a few drops at a time, until of spreading consistency.
¾ – 1 cup whole frozen strawberries, thawed
½ pound unsalted butter, firm and slightly cold
½ pound cream cheese
Pinch of coarse salt
7-8 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, cream cheese and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 6 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended.